I put six Waghu tri tips (9.5kg - 21lbs in total) on sous vide at 55C (131F) and will pulled out after 10 hours. I iced them down, put five in freezer and took one for Sunday's lunch. The Waghu was 9+ marbling and was on grain for 600 days.
In addition I have two T-bone steaks that are large weighing 1.5kg (3.3lb) each and three inches thick. These steak are Black Angus that have been grain feed or 300 days and the meat has been dry hung for 60 days. I vacuum packed the T-Bones with slt & pepper and sous vide cooked them for four hours at 55C (131F).
The T-Bones were wrapped in foil, then in a towel and into a foil cooler bag. We the drove to. Mate's place for lunch with the tri tip.
The tri tip was warmed in a low oven while we had canapés and a pasta starter.
We the moved out to the BBQ and commenced to brown the meat on high heat.
I sent in the T-Bones for carving whilst I finished the tri tip.
The meat looked great on carving:
the meat was served with roast potatoes, a salad and a chimichurri sauce. The flavours and textures were terrific. Using sous vide is in effect the same type of process as reverse grilling. Seven out of eight thought the tri tip was the best.